INGREDIENTS:
4 "8- inch" whole wheat tortillas
12 ounce salmon fillet, cut into 4 portions
"3 ounce each"
For taco filling:
1 teaspoon honey
1 Cup green cabbage about ¼ head,
rinsed and shredded
1 teaspoon lime juice
½ Cup red onion, thinly sliced or
substitute white onion
1 medium Jalapeno chili pepper, rinsed and split lengthwise remove seeds
and white membrane, and mince about 2 tablespoon; for less spice, use
green bell pepper
1 teaspoon fresh cilantro, minced or substitute
½ teaspoon ground coriander
For marinade:
1 tablespoon lime juice
½ teaspoon ground coriander
2 teaspoon chili powder
½ tablespoon corn oil or other vegetable oil
¼ teaspoon salt
½ teaspoon ground cumin
INSTRUCTIONS:
1.Preheat grill or oven broiler with the rack 3 inches from heat source on high
temperature.
2.Prepare taco filling by combining all ingredients. Let stand for 15 minutes to
blend the flavors.
3.To prepare the marinade, combine the oil, lime juice,chili powder, cumin,
coriander, and salt in a bowl.
4.Place salmon fillets in a flat dish with sides. Pour marinade evenly over fillets.
5.Place salmon fillets on grill or broiler. Cook for 4 minutes on each side, until
fish flakes easily with a fork in the thickest part to a minimum internal
temperature of 145°F. Remove from the heat and set aside for 3 minutes,
Cut into strips.
6.To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.
